CRANBERRY ORANGE AND NUT LOAF

http://yummiberry.co.za/?p=952
(Yields 2 thin loaves)

There is actually very little “cake” in between because of all the nuts and berries but it is good. An orange glaze is brushed over the cake after baking which gives it an extra zing. The loaf will not be a tall one, therefore, don’t use a large loaf pan or it will be really thin. Use one that measures around 4x8x2. This recipe will make 2 loaf cakes. This is best baked a day ahead. They are perfect for pre-planned entertaining and can also be frozen and served weeks later.

Ingredients:

2 cups dried cranberries (can also use fresh/frozen)

2 cups sifted all-purpose flour

½ cup nutty wheat flour

¼ tsp salt

1 tsp baking powder

½ cup sugar

1 grated apple

2 cups walnuts (cut into large pieces)

2 eggs

¾ cup plain fat free yoghurt

¾ cup canola oil

Zest of 1-2 oranges (reserve juice for glaze)

Method:
Grease 2 loaf pans and dust them with fine, dry bread crumbs or oat bran. Preheat oven to 180’C. In a large bowl, sift together the flours, salt, baking powder and sugar. Stir in the apple, nuts and cranberries. Beat the eggs slightly, then beat in the yoghurt and canola oil. Stir in the orange zest. Pour the egg mixture over the dry ingredients. Gently fold the mixture in to combine all the ingredients. Divide the batter equally into the loaf pans and smooth the tops. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. After 45 minutes, check the cakes – if the tops look pale, move the pans up to the higher rack. You will see a crack form down the middle top of the cakes. Remove the cakes from the oven and let them sit about 10 minutes. Remove from the pans and place on a cooling rack with parchment paper spread below. Brush the loaves generously on all sides with the hot orange glaze. Refrigerate for several hours before serving or go ahead and freeze them. *adjusted from Maida Heatter’s Cakes Recipe Book*

Orange Glaze:
½ cup sugar
½ cup orange juice
Make the glaze after the cakes have baked and are resting. Stir the sugar and orange juice together over moderate heat in a small saucepan until the sugar has dissolved.

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